Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor

Wu, Qun; Chen, Liangqiang; Xu, Yan

doi:10.1016/j.ijfoodmicro.2013.07.003

“…Each sample (10 g) was mixed with 90 ml of sterile saline (0.85% NaCl) and soaked at 4°C for 30 min. Yeast enumeration and isolation were carried out on Wallerstein laboratory nutrient (WLN) medium as previously reported (21), which has been used in soy sauce-style liquor, another type of Chinese liquor (19). According to the macroscopic features (texture, surface, margin, elevation, and color), colonies of different types on the WLN medium were counted separately.…”

Section: Methodsmentioning

confidence: 99%

“…From 10 up to 25 colonies of each representative type were picked and restreaked to obtain the pure clones. Yeast species were first identified by PCR-restriction fragment length polymorphism (RFLP) analysis, and then 1 to 7 randomly selected isolates per distinct restriction pattern were obtained for confirmation by 26S ribosomal DNA (rDNA) sequence analysis (19).…”

Section: Methodsmentioning

confidence: 99%

“…The low oxygen supply and the acids produced in the fermented grains in the sealed pit are probably responsible for yeast death in the later stages of liquor fermentation (19). Only three yeast species-I.…”

Section: Identification Of Dominant Species During Fermentation Ofmentioning

confidence: 99%

“…These then become substrates for alcoholic fermentation and flavor production by yeasts and bacteria. Lactic acid bacteria mainly produce lactic acid, which becomes the substrate for esterification of yeasts (19). The fermentation process has previously been shown to be mainly dominated by Bacillus coupled with variable levels of yeast species, such as S. cerevisiae and non-Saccharomyces species.…”

mentioning

confidence: 99%

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Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

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Exaggerated anticipatory anxiety is common in social anxiety disorder (SAD). Neuroimaging studies have revealed altered neural activity in response to social stimuli in SAD, but fewer studies have examined neural activity during anticipation of feared social stimuli in SAD. The current study examined the time course and magnitude of activity in threat processing brain regions during speech anticipation in socially anxious individuals and healthy controls (HC). Method Participants (SAD n = 58; HC n = 16) underwent functional magnetic resonance imaging (fMRI) during which they completed a 90s control anticipation task and 90s speech anticipation task.

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“…The reducing sugar was analyzed using the 3,5-dinitrosalicylic acid method (18). The ethanol content was determined by high-performance liquid chromatography (Agilent 1200 system) using a column (Aminex HPX-87H, 300 mm by 7.8 mm; Bio-Rad) and a refractive index (RI) detector (Schambeck SFD GmbH) (19). Standard deviations were calculated from triplicate repetitions of the fermentation.…”

Section: Strainsmentioning

confidence: 99%

Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes

Wu

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Kong

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Xu

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2016

Appl Environ Microbiol

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Exaggerated anticipatory anxiety is common in social anxiety disorder (SAD). Neuroimaging studies have revealed altered neural activity in response to social stimuli in SAD, but fewer studies have examined neural activity during anticipation of feared social stimuli in SAD. The current study examined the time course and magnitude of activity in threat processing brain regions during speech anticipation in socially anxious individuals and healthy controls (HC). Method Participants (SAD n = 58; HC n = 16) underwent functional magnetic resonance imaging (fMRI) during which they completed a 90s control anticipation task and 90s speech anticipation task.

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Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods

Nagassa

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et al. 2024

Flavour & Fragrance J

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Exaggerated anticipatory anxiety is common in social anxiety disorder (SAD). Neuroimaging studies have revealed altered neural activity in response to social stimuli in SAD, but fewer studies have examined neural activity during anticipation of feared social stimuli in SAD. The current study examined the time course and magnitude of activity in threat processing brain regions during speech anticipation in socially anxious individuals and healthy controls (HC). Method Participants (SAD n = 58; HC n = 16) underwent functional magnetic resonance imaging (fMRI) during which they completed a 90s control anticipation task and 90s speech anticipation task.

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Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor

Cited by 160 publications

References 18 publications

Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes

Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods